Sue McIntyre and Greg Carton started out with a five-year plan for farming oysters – they loved it so much, they’re still at it 20 years later. On the far New South Wales south coast, Pambula Lake’s pristine waters is combined with their knowledge of and care for the local environment to make for perfectly balanced, award-winning oysters.
Read the full producer profile written for the Fink Group – owners of a number of award-winning Australian restaurants, including Sydney’s Quay, Bennelong and Firedoor. ... Read More >>

Author Bruce Pascoe and the Gurandgi Munjie group are revitalising native crops once cultivated by Aboriginal Australians, baking new breads with forgotten flours. Read my full article on SBS Food. ... Read More >>

From her stint as a Queensland jillaroo to research in South-East Asia, 2015 Young Farmer of the Year Anika Molesworth is determined to see the future of food be a sustainable one. Read my full interview with her from the July/August 2016 issue of ABC Organic Gardener magazine. ... Read More >>

From Apple Box to Jelly Bush, macadamia to Sugar Gum, Australia’s unifloral honeys offer a taste of our landscapes and the journeys of the bees that made them. But what is a unifloral honey? Read my full article on SBS Food. ... Read More >>

With an intimate knowledge of each olive variety's unique sensory characteristics, Mudgee-based David Cockerill of Cudgenong Valley Extra Virgin Olive Oil produces one-of-a-kind olive oils, custom created to suit chefs' specific needs.
Read the full producer profile written for the Fink Group, owners of a number of award-winning Australian restaurants, including Sydney's Quay, Bennelong and Firedoor. ... Read More >>

A stuffy hotel room, bad coffee and death by small talk – these are the usual makings of a conference, but Sally Hill knew there was a better way to spark interest in complex sustainability and social change issues. Through her Sydney-based experience design agency Wildwon, she’s creating meaningful events using a human-centric approach. Read the full article on Collectively. ... Read More >>

Could the sweet stuff you’re slathering on your toast be a phoney? Read my full piece for SBS Food, exploring recent fines handed down in Australia over corn syrup being sold as 'honey'.
Photo via SBS Food/China Squirrel. ... Read More >>

It's made from a usually scrapped by-product, is high in minerals and antioxidants, and has a flavour reminiscent of dark chocolate. What’s not to love about The Husk Mill's cacao husk tea? Read my full article on Collectively. ... Read More >>

The just-opened #NomaAustralia has been showing off an impressive bounty of Aussie ingredients, plenty of them native and foraged from the wild. But there’s long been a local movement afoot of people seeking out wild edibles, and Instagram is just the place to learn how and where to do it yourself. These Australia-based foraging fans are sharing their wisdom on native and wild foods with a growing online following, one plant-filled post at a time. Read the full article on delicious. online. ... Read More >>

I’m an Australian writer based in Turin, Italy, covering food, sustainability and travel. Here you’ll find my online portfolio and journal, including my published writing and photography clips, plus pieces I’ve put together just for this site. Thanks for visiting!